The forequarter of lamb.
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Lamb Brisket Joints
Code: Breast L014
Description
The joint is prepared using 3-4 fully trimmed lamb breast tips. Ideal for slow or sous vide cooking
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Sheet bone the ribs...
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...leaving the neck fillet attached to the bone.
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Remove the breast tip.
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Remove excess fat and lay 3-4 trimmed breast tips on top of each other...
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...facing opposite sides. Roll using string or netting to secure.
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Lamb Brisket Joint.